Spicy New Orleans Shrimp (50 Minutes)

These Spicy New Orleans Shrimp are hot, spicy, decadent, bold and super delicious, just the thing to satisfy your cravings!

Spicy New Orleans Style Shrimp

Anyone else out there love a spicy, bold dish any night of the week? I know I’m not the only one, which is why I’m excited to share my spicy New Orleans style shrimp with all my lovely readers today. These plump little shrimp are swimming in a buttery, spicy, and smokey marinade.

Not only is is insanely delicious, with lots of sauce left over to douse some good crusty bread in, but it’s also such a quick recipe, only 5 minute prep time! This is my goto shrimp recipe whenever I want a quick and delicious shrimp that I know everyone will love. Give this shrimp recipe a try and see why it’s become a reader favorite!

What Is New Orleans Style?

While I’ve never been to New Orleans myself, I am completely in love with the idea of New Orleans cuisine. Gumbos, jambalayas, etouffees, beignets and muffullettas is what I dream of. New Orleans style food blends influences from France, Spain, Haiti, Germany, Italian, and deep south soul food. This means that this style of cuisine is packed full of flavor, heat, and usually seafood.

Ingredients In Spicy New Orleans Style Shrimp

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

• Shrimp – I used white tiger shrimp today as I wanted shrimp that were big and plump. Feel free to substitute whatever shrimp you have on hand.
• Butter – Unsalted as we want to control the sodium content of our dish.
• Olive oil – We’re going to brown our butter in some olive oil today, this will prevent the butter from burning.
• Sauce – Store bought sweet chili sauce, Worcestershire, and hot sauce (I chose sriracha) make up the saucy base of our dish.
• Spices – Chili powder for heat and color and smoked paprika for a complex sweet yet smokey note.
• Herbs – Today I used dried oregano right in the dish and fresh chopped parsley as a garnish. If you want to use either all fresh or all dried just keep in mind that 1 teaspoon of dried herbs equals 1 fresh tablespoon.
• Garlic – We’re using a lot of fresh garlic today. If you only have jarred minced on hand just keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
• Liquid smoke – This will add that smokey element that we’re looking for in our dish, optional but strongly recommended.
• Lemon juice – Trust me fresh is best when it comes to this lemon juice! We’re just using juice from half a lemon today.
• Seasoning – Salt and pepper.

How To Make Spicy New Orleans Style Shrimp

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

• Prepare the shrimp: Peel and devein the shrimp.
• Combine the recipe: Add the rest of the ingredients to oven safe skillet, stir and let simmer for 5 to 10 minutes. Remove skillet from the heat and let cool for a couple minutes. Add the shrimp and toss it around so that it’s fully immersed in the sauce.
• Marinate the shrimp: Cover with foil and refrigerate for at least 30 minutes to 4 hours.
• Finish the New Orleans style shrimp: Preheat oven to 400 degrees. Bake shrimp for 10 to 15 minutes. Serve immediately with crusty French bread and drizzle with additional lemon juice as needed.

How To Prep Your Shrimp

You’ll want to start at the small legs on the shrimp. Simply pull those off and the rest of the shell should start to release. Pull off the rest of the shell – but keep the tails on. To remove the vein along the top simply cut a slit with a small knife down the middle of the shrimp’s back before removing the black vein with the tip of your knife.

Why Do We Marinate The Shrimp

This sauce is worth its weight in gold, there I said it. It’s so rich, buttery, and satisfying and we really want it to soak its way into every bite of shrimp, don’t we? That’s why we allow this dish to marinate for as long as possible, because that’s the best way to allow those flavors to penetrate our shrimp. So go for as long as you can possibly resist!